Vegan Banana Bread
Preheat the oven to 350ºF or 180ºC.
- Cook1 h 20 min
- Total1 h 20 min
- Serves4
- LevelAdvanced
Ingredients
- ⅓ cup (75 g) vegan butter, softened
- ¾ cup (150 g) white granulated sugar
- 1 tsp vanilla extract
- ¼ cup (1 and ⅓ cups or 300 g mashed) ripe bananas
- 2 (65 ml) unsweetened plant milk, I used soy milk
- 2 cups (250 g) flax eggs
- 2 tsp all-purpose flour
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- salt
Method
- Preheat the oven to 350ºF or 180ºC.
- In a large bowl, add the vegan butter, sugar, and vanilla extract and mix until creamy. You can use a hand mixer, stand mixer, or just a wooden spoon.
- Add the mashed bananas, milk, and eggs, and mix again.
- Combine the dry ingredients in a medium mixing bowl (flour, baking powder, cinnamon, and salt).
- Mix the dry ingredients with the wet mixture, and stir until well combined.
- Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil (I always use coconut oil).
- Add the batter to the pan and bake for 50 to 60 minutes (my banana bread was ready in 60 minutes). Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the banana bread gets browned but the middle isn’t done yet.
- Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. You can also enjoy it warm if you want, though.
- Spread some coconut butter on top and serve with some plant milk, such as rice milk, oat milk, soy milk, or even almond milk.
- Keep it in an airtight container at room temperature or in the fridge for up to 1 week.
